It has been some time since I featured a recipe on this blog, and thought it was time to revisit this theme with a post on kerabu. It is always interesting to see how people react when they see kerabu. Many are not too familiar with Penang Nonya dishes as there are quite a few differences between Penang nonya food and the Malacca/Singapore variety.
Kerabu is a nonya salad, it is very much influenced by Thai cuisine with its combination of sweet, sour, spicy favours all wrapped up in a good dose of umami. There are many different types of kerabu - jellyfish, fungus, cucumber/pineapple, tau gay, etc. For some reason or other, my family favourite seems to be kerabu made of kacang botol (or winged bean, or four-angled bean). More recently I tried making kerabu out of tunghoon (mung bean vermicelli). Here's a quick recipe for both.
Dressing - Ingredients
For kerabu kacang botol, ingredients would include :
Wingbeans/kacang botol (typically about 1 packet for 4 pax) - blanch in boiling water so that they retain that crispy texture, cut thinly (I like it about half a centimetre), on a slant.
4-5 shallots, thinly sliced
2 tablespoons dried prawn (haebee) - soaked, pounded
1 tbsp toasted grated coconut (kerisik) - purists would include it, but it is a pain to toast the coconut so I would call it optional.
When the ingredients are ready, toss together in the dressing.
Toss together in dressing, garnish with mint leaves or coriander leaves. Can also add other things, like the kerisik, as well.
Note: the kacang botol kerabu is our own home recipe, whilst the tunghoon kerabu is adapted from a recipe for kerabu beehoon found in Nonya flavours: A complete guide to Penang Straits Chinese Cuisine. Many other yummy kerabu recipes there!